705 : ENVIRONMENTAL MANAGEMENT,2014 Question Paper,University Of Pune Question Paper,B.H.M.C.T. (Semester – VII)

University Of Pune Question Paper
B.H.M.C.T. (Semester – VII) Examination, 2014
705 : ENVIRONMENTAL MANAGEMENT
(2005 & 2008 Pattern)
Time : 3 Hours Max. Marks : 70
 N.B. : 1) Answer any seven questions.
2) Every question carries 10 marks.
1. What is Ecotel ? Explain the benefits of Ecotels to the Hotels. 10
2. What do you understand by Smart/Green building ? Explain its advantages. 10
3. What are potential hazardous waste found in a hotel ? How to reduce it ? 10
4. Write short notes on (any 02) : 10
1) Waste Management.
2) Staff awareness for environmental message.
3) Improving water quality.
4) Sources of external air pollutants.
5. What is noise ? Explain its different sources in a hotel and how will you control it ? 10
6. What is air pollution ? As a Executive Housekeeper how will you control indoor air pollution ? 10
7. While purchasing product for kitchen, what principles to be followed ? 10
8. You have taken over a 100 rooms hotel, which is having high energy cost, and as a result high
operating cost. Draft energy efficiency action plan for the same. 10
9. Explain the following (any 5) : 10
1) Eco-bricks
2) Eco-paints
3) Carbon foot print
4) Environment Management
5) Alternate energy sources
6) Recycling
7) Waste Audit.
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University Of Pune Question Paper,702 : ORGANISATIONAL BEHAVIOUR,2014 Question Paper,B.H.M.C.T. (Semester – VII)

University Of Pune Question Paper
B.H.M.C.T. (Semester – VII) Examination, 2014
702 : ORGANISATIONAL BEHAVIOUR
(2008 Pattern)
Time : 3 Hours Max. Marks : 70
Instructions : 1) Q. No. 1 is compulsory.
2) Solve any 5 questions from the remaining questions.
1. Write short notes on the following (any 4) : 20
1) Perception
2) Objectives of OB
3) Delegation
4) Multicultural organisation
5) Negative effects of stress on employees
6) Employee privacy issue.
2. Explain the term personality, also explain the personality traits for a manager. 10
3. Explain McGregors Theory of Motivation. 10
4. Write a note on traditional and modern view of conflict management. Justify your answers
giving examples. 10
5. Define Group. Explain the group formation process. 10
6. Explain the principle and process of learning in an organisation. 10
7. Explain the different ways of managing stress in an organisation 10
8. Write a note on organisational culture and also describe the characteristics of culture. 10
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701(b) : SPECIALIZATION IN FOOD AND BEVERAGE SERVICE MANAGEMENT (Elective – I),B.H.M.C.T. (Semester – VII),University Of Pune Question Paper,2014 Question Paper

University Of  Pune Question Paper
B.H.M.C.T. (Semester – VII) Examination, 2014
701(b) : SPECIALIZATION IN FOOD AND BEVERAGE SERVICE MANAGEMENT
(Elective – I)
(2005 and 2008 Pattern)
Time : 3 Hours Max. Marks : 70
 Note : i) Question No. 1 is compulsory.
ii) Attempt any 3 from remaining questions.
1. Explain the terms (any ten) : 10
i) Charlotte russe
ii) Spatzel
iii) Orgeat
iv) Baked Alaska
v) Charteruse
vi) Bagel
vii) Sashmi
viii) Bouillabarie
ix) Eiswein
x) Absinth
xi) Teppanyaki.
2. A) Explain the planning considerations which need to be followed to start a
restaurant –cum bar with reference to : 10
a) Furniture
b) Lighting
c) Equipment
d) Ambience.
B) Define Menu Merchandizing. What are the Merchandising tools which should be used to
promote sales of Indian fast food outlet. 10
[4676] – 702 -2-
3. a) Plan a four course oriental menu and suggest beverage with menu. 8
b) Explain the following performance measures. 8
i) Sales Mix
ii) APC
iii) Index of productivity
iv) Sales per seat available.
c) List 4 licenses used in Restaurant and Bar. 4
4. a) Draw and explain 2 bar formats. 5
b) Write short notes on : 15
i) MICE
ii) Suggestive selling and upselling in Bars
iii) Importance of under bar.
5. a) Explain the importance of staff training in Quality Restaurants and QSR. 10
b) What steps will be taken by you to handle following guest complaint : 5
i) Wrong food order service
ii) Wrong billing for the order.
c) Write a note on role of toast master in formal banquet. 5
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2014 Question Paper,SPECIALIZATION IN FOOD PRODUCTION MANAGEMENT (Elective – I),B.H.M.C.T. (Semester – VII),University Of Pune Question Paper

University Of Pune Question Paper
B.H.M.C.T. (Semester – VII) Examination, 2014
701 (a) : SPECIALIZATION IN FOOD PRODUCTION MANAGEMENT (Elective – I)
(2005 and 2008 Pattern)
Time : 3 Hours Max. Marks : 70
 N.B. : 1) All questions carry equal marks.
2) Attempt any seven questions.
3) Draw neat diagram wherever necessary.
1. A) Explain the following terms (any 5). (1×5=5)
a) Ham
b) Ballotine
c) Smorgasbord
d) Chaufraid
e) Bacon
f) Sushi
g) Bruschetla.
B) Define and explain the preparation process of mousse. 5
2. A) Write short notes on (any 2). (2½×2 = 5)
a) Caviar
b) Cacings used for sausages
c) Bread diseases.
B) Discuss the importance of placement of equipment in a kitchen. 5
3. A) What points to be taken into considerations while selecting equipments for a kitchen. 5
B) What care and maintenance will you take while selecting equipment (any 1). 2 ½
i) Buffalo chopper
ii) Bread slicing machine.
C) Explain various uses of food colours. 2 ½
4. A) Differentiate between pate and terrine. 2
B) Define anticaking agent and name any two. 2
C) Define nutrient supplement and name any two. 2
D) Give reasons for hollandaise sauce getting curdled. 2
E) Explain the various uses of marination. 2
5. A) Define forcemeat and explain gratin style and country style forcemeat. 5
B) Define and classify appetizers with examples. 5
Seat
No.
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6. A) Explain the term galantine and steps involved in its production. 5
B) Discuss selection criteria for beef. 5
7. A) Draw a neat labelled diagram of bakery and confectionery layout, with equipment placing. 5
B) What principles you will follow while designing the cold plaster. 5
8. A) Explain and classify (any 2). (2½×2 = 5)
i) Preservatives
ii) Sweetners
iii) Flavouring agents.
B) Define aspic jelly and what are good characteristics of aspic jelly. 5